Butter Nut Sugar Cookies
Yield
2 dozenPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
firmly packed, plus 2 tablespoons |
*
|
| 3 | ounces |
neufchatel cheese
|
|
| ¼ | cup |
butter
softened, plus 2 tablespoons |
|
| 2 | tablespoons |
milk, skim
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
liquid butter flavoring
|
* |
| ½ | teaspoon |
nut flavouring
|
* |
| 1 | each |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
powdered sugar
sifted |
|
| 1 ½ | teaspoons |
water
|
|
| 1 | x |
food coloring
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
firmly packed, plus 2 tablespoons |
*
|
| 86.7 | ml/g |
neufchatel cheese
|
|
| 59 | ml |
butter
softened, plus 2 tablespoons |
|
| 3E+1 | ml |
milk, skim
|
|
| 2.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
liquid butter flavoring
|
* |
| 2.5 | ml |
nut flavouring
|
* |
| 1 | each |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
powdered sugar
sifted |
|
| 7.5 | ml |
water
|
|
| 1 | x |
food coloring
optional |
*
|
Directions
Cream the brown sugar, cheese and softened butter at medium speed with an electric mixer until light and fluffy.
Add milk, flavorings and egg and beat well.
Combine flour, baking powder, and salt and add to mixture, beating well.
Divide dough into 4 equal portions.
Working with one portion at a time, roll to ⅛ inch thickness on a well-floured surface; cover and refrigerate remaining dough.
Cut with 2-inch cookie cutter and place 1 inch apart on cookie sheets.
Bake at 350℉ (180℃) F for 10 minutes.
Cool on wire racks.
Repeat with remaining dough.
Combine powdered sugar, water, and food coloring.
Spoon icing into a decorating bag fitted with a small, round tip to decorate cookies with.
